Thirty-one of the 200 samples of spices had detectable levels of ECH above 5 ppm. A statistical analysis of these residue levels gave a log-normal distribution for
the combined group of spices surveyed (chi-square test=4.9, P=0.18, 1 degree of freedom). The average value for ECH in this group was 342 ppm, the median
was 140 ppm, and the 95% value was 2044 ppm. There were eight samples positive for EBH. It was assumed that EBH was present at +1=2 LOD (i.e. 2.5 ppm) for
23 samples, and zero for those in which no ECH was detected. The residues found for ECH and EBH are shown in Table 4